• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Metemgee
  • Meet Althea Brown
  • Recipes
  • Shop
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Meet Althea Brown
  • Recipes
  • Shop
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Meet Althea Brown
    • Recipes
    • Shop
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    "Home" » Desserts

    Sweet Vermicelli Cake

    Published: Jun 20, 2013 · Modified: Apr 30, 2022 by Althea Brown · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe

    Updated 5/22/2020

    Sweet Vermicelli Cake is one of my husband's favorite sweet treats. He complains that I don't make it often enough. I have to agree with him on this one, because when I offered it to my children they didn't know what it was and that is not okay with me!  Unlike the Vietnamese Vermicelli noodles or Pho, these vermicelli noodles are thin noodles made with wheat flour. The noodles are cooked in sweet milk with warm spices.  When cooled the noodles and milk come together to form a rich and delicious cake. In Guyana, most people add dried fruits and maraschino cherries when making vermicelli. In my home however, no one like maraschino cherries so I only add raisins and top with maraschino cherries as a garnish.

    Jump to:
    • Updated 5/22/2020
    • The right spices for the Vermicelli Cake
    • Cooking the noodles for the Vermicelli Cake
    • Cool completely before serving
    • Link to the video tutorial:
    • The Printable Sweet Vermicelli Cake Recipe
    • Printable Recipe Card
    • Try my Gluten Free Mithai. It's so good you won't even believe it's gluten free

    The right spices for the Vermicelli Cake

    There is no right or wrong when it comes to warm spices, do what you like. I used some cloves, cinnamon, cardamom and vanilla extract in my vermicelli but you can even add some grated cloves, fresh orange zest or go wild and add some pumpkin spice. Anything goes.

    Cooking the noodles for the Vermicelli Cake

    For best results cook your vermicelli noodles in a large pot with enough room to add all of the liquids, all at once. Allow the noodles to simmer in the milk until fully cooked. This prevents the noodles from burning and allows the noodles to slowly absorb all of the flavor from the milk and spices.

    Cool completely before serving

    Don't rush this step. Trust me. Allow the vermicelli to cool completely before cutting into it. It will make the difference between a nicely compact slice and a sloppy mess. Some people like to set vermicelli in the refrigerator. For maximum flavor impact, set the vermicelli outside of the fridge. I prefer to just let my vermicelli sit on the counter and naturally cool down. My husband likes his vermicelli warm versus cold and any leftovers that we store in the fridge gets reheated before serving, so naturally I don't want the first serving to be cold.

    Link to the video tutorial:

    The Printable Sweet Vermicelli Cake Recipe

    Printable Recipe Card

    Print Recipe

    Sweet Vermicelli Cake

    Toasted vermicelli noodles cooked in sweet milk with warm spices, then cooled into a delicious pie like cake.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: Guyanese
    Servings: 12 Slices
    Author: Althea Brown

    Ingredients

    • 1 lb Guyanese style vermicelli noodles broken into 2-3 inch pieces
    • 2 cans evaporated milk + 2 cans of water
    • 1 can condensed milk
    • 2 tablespoons of butter
    • 1 teaspoon of whole cloves
    • 2-3 cinnamon sticks
    • 5 cardamom pods
    • 1 teaspoon vanilla essence
    • 1 cup of golden raisins rinsed
    • a few maraschino cherries used to garnish
    • 1 teaspoon vanilla essence
    • 1 can cherry pie filling optional topping

    Instructions

    • In a large saucepan combine condense milk, evaporated milk and water. Mix together until the condensed milk dissolves into the evaporated milk
    • Then add the cloves, cinnamon, cardamom and vanilla essence and mix together well
    • Next place the saucepan on medium heat and bring to a boil, stirring often to prevent the milk from boiling over or burning
    • Once the milk comes to a boil, reduce the heat to low and simmer the milk for 10 to 15 minutes to infuse the milk with all the wonderful spices
    • Then remove from the heat and set aside

    Parch/Toast the noodles

    • Bring a large pot up to temperature on medium heat
    • Then add the butter, once the butter melts add the broken vermicelli noodles and parch until brown but not burnt (see video for instructions). You may do this in as many batches as you need

    Bringing the dish together

    • Add the prepared spiced milk to the pot with the parched noodles, pouring the milk through a sieve or strainer to collect and discard the spices
    • Then add the rinsed raisins and mix together well
    • Bring to a boil, stirring often to prevent the milk from boiling over
    • Once the milk comes to a boil, reduce the heat to low, cover with a lid slightly ajar and allow the noodles to simmer for about 15 minutes until it is fully cooked
    • Check the noodles often, stirring to prevent it from sticking and burning
    • If your milk thickens before the noodles are fully cooked add another evaporated milk can of water and mix together well, then continue to simmer until the noodles are fully cooked
    • Once the noodles cook and the milk simmers down to a thick and creamy consistency pour the vermicelli into a butter baking dish and allow it to cool completely
    • When the vermicelli cake cools, garnish with maraschino cherries and serve

    Try my Gluten Free Mithai. It's so good you won't even believe it's gluten free

    « Sada Roti
    Salt Fish Cakes »

    Reader Interactions

    Comments

    1. Andrea says

      February 16, 2019 at 4:14 pm

      Enjoy your recipes

      Reply
    2. SIMONE A JESSAMY says

      January 18, 2021 at 2:28 pm

      I tried the plait bread, now I'm trying the vermicelli cake. Easy, simple recipes. Thank you

      Reply
      • Althea Brown says

        January 18, 2021 at 3:34 pm

        No thank you and happy cooking.

        Reply
    3. Felisia says

      July 27, 2022 at 9:13 pm

      My daughter has Celiac disease and has to be gluten-free. Is there a way I can make this with gluten-free vermicelli? If there is one? Ty

      Reply

    Trackbacks

    1. 2locations says:
      January 12, 2022 at 2:55 pm

      3panasonic

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

    More about me →

    New Recipes

    • Guyanese Cheese Straws
    • Creamy Farine (Cassava) Grits
    • Caribbean Cocoa Tea
    • Steak and Veggies Stir Fry (Whole30)

    Wholesome Faves

    • Boneless Brown Stew Chicken
    • Instant Pot Dhal {Whole30}
    • Gluten Free / Grain Free Roti
    • Guyanese Parsad

    Footer

    ↑ back to top

    About

    • Meet Althea
    • Privacy Policy
    • Recipes

    Newsletter

    • Sign up to stay connected!

    Contact

    • Get In Touch

    Copyright © 2022 Metemgee, LLC